CHOW MEIN WITH MINCED PORK, WILD MUSTARD, AND HOISIN SAUCE

This is a crispy chow mein that benefits from a brief roasting in the oven. The result is a crispy chow mein cake that is crunchy on the outside and soft inside. The strongly flavoured sauce works with almost any type of edible wild greens.

1 lb (454 g) fresh chow mein noodles

1 Tbsp (15 mL) grapeseed oil

1 lb (454 g) ground pork

1 tsp (5 mL) five-spice powder

1 Tbsp (15 mL) minced fresh garlic

1 small onion, peeled and diced

1 Tbsp (15 mL) tapioca flour (or cornstarch)

1 cup (250 mL) chicken stock (or water)

2 Tbsp (30 mL) hoisin sauce

1 tsp (5 mL) hot sauce (or to taste)

1 tsp (5 mL) sesame oil

2 cups (500 mL) chopped wild mustard leaves (or oxeye daisy, dandelion, etc.)

1 cup (250 mL) fresh bean sprouts

Preheat the oven to 350°F (180°C).

Heat a large saucepan of water over high and add the noodles. Cook until the noodles soften and become tender, about 2–3 minutes. Drain noodles into a colander. Heat a non-stick skillet over medium-high and add the grapeseed oil. Add the noodles and cook until the bottom of the noodles begins to brown. Flip over the noodles and brown the underside of the noodles, another 2–3 minutes. Transfer the noodles to a baking tray and place in the oven. Bake for 5–10 minutes while you make the sauce.

Heat a clean, non-stick skillet over medium-high. Add the ground pork, five-spice powder, garlic, and onion. Sauté until the pork begins to brown and is cooked through. Sprinkle on the tapioca flour and stir into the meat. Add the chicken stock and stir to mix. Add the hoisin sauce, hot sauce, and sesame oil. Stir and cook until the mixture thickens. Just before serving, add the mustard leaves and bean sprouts and stir to coat with sauce.

Remove the noodles from the oven and place on a serving plate. Top with the pork sauce and serve warm.

SERVES 4–6